Chickpea, Beet & Sweet Potato Grain Bowl

Play
PlayPause
 
Silvia Curioni avatar
Recipe video made by Silvia Published on 09/03/2019, viewed by 1926 , 0 Comments
yield4 portionstotal time25m

With sweet and tangy beets, warm and earthy sweet potato, creamy avocado, and spiced chickpeas, this grain bowl will warm your belly and your soul!

Translations available inen-USin-ID

What you will need

ROASTED VEGETABLES

1 medium Sweet Potato

2 Tbsp Extra Virgin Olive Oil

1/4 tsp Salt

FOR THE SAUTEED CHICKPEAS:

15 oz canned Chickpeas

1 Tbsp Extra Virgin Olive Oil

1 tsp Turmeric Powder

1/2 tsp Garlic Powder

pinch Salt

pinch Black Pepper

FOR THE SALAD:

20 oz Microwavable Quinoa

1 Avocado

1 bunch Kale

2 cooked Beets

FOR THE LEMON TAHINI DRESSING:

2 Tbsp Tahini

1 Tbsp Lemon Juice

1/2 tsp Lemon Zest

1 Tbsp Water

pinch Salt

(Nutritional facts 172 calories, 4.59 g fat, 26.83 g carbohydrates, 7.83 g protein, undefined mg cholesterol, 218 mg sodium)

How to cook

1

Play

2

Play

3

Play

Gather all ingredients. Heat oven to 400°F.

4

Play

Dice 1 medium sweet potato into 1/4" pieces.

5

Play

Season potatoes with 2 tbsp of olive oil and salt.

6

Play
0 minutes, or until tender. If using the airfryer, set it to 350 F and fry for 5-7 minutes.

Toss sweet potato with olive oil and salt; place on baking sheet; bake 15-20 minutes, or until tender. If using the airfryer, set it to 350 F and fry for 5-7 minutes.

7

Play

Remove thick stem and rip the kale into bite pieces.

8

Play

Massage the kale with a little olive oil until tender.

9

Play
t over medium-high heat. Add chickpeas, turmeric, garlic powder, salt and pepper to the pan.

Drain, rinse, and dry one 15 oz can Reduced-Sodium Chickpeas. Heat a skillet over medium-high heat. Add chickpeas, turmeric, garlic powder, salt and pepper to the pan.

10

Play
ide to cool. You can choose to use the air fryer, if so, after mixing all the spices, add set the airfryer to 400 F and fry for 10-13 minutes.

Saute for 3-5 minutes until fragrant and warmed through. Remove and set aside to cool. You can choose to use the air fryer, if so, after mixing all the spices, add set the airfryer to 400 F and fry for 10-13 minutes.

11

Play
combined.

In a small bowl, whisk together tahini, lemon juice, water, and salt until combined.

12

Play
by adding more tahini or water.

Continue to whisk dressing until smooth. If needed, adjust the consistency by adding more tahini or water.

13

Play

Distribute cooked quinoa, chickpeas, and avocado evenly across 4 bowls.

14

Play

Add beets and sweet potato and kale to each bowl.

15

Play
 airtight containers and refrigerate up to two days.

Drizzle each bowl with lemon tahini dressing. Serve immediately or store in airtight containers and refrigerate up to two days.

16

Play

Comments

Avatar placeholder